Recipe's
Recipe requests: Marilyn.
Coconut Creme Brulee
 | 1 3/4 cups heavy cream |
| 1/3/4 cups milk |
| 1 vanilla bean, split lengthwise |
| 6 large egg yolks |
| 1 whole large egg |
| 1/2 cup granulated sugar |
| 2/3 cup packed flaked sweetened coconut, toasted golden, cooled, and
crumbled coarse |
| 1/4 cup firmly packed light brown sugar or raw sugar |
Preheat oven to 325 F
In a heavy saucepan heat cream, milk, and vanilla bean over
moderately high heat until mixture just comes to a boil and remove from heat. Steep
vanilla bean for 10 minutes and with a knofe scrape seeds into milk mixture, reserving pod
for other use. In a bowl whisk together yolks, whole egg, and granulated sugar until
combined well and add milk mixture in a stream, whisking. Skim off any froth.
Divide coconut and custard amond eight 1/2-cup flameproof ramekins
set in a roasting pan and add enough hot water to pan to reach halfway up sides of
ramekins. Bake custards in middle of oven until they are just set but still tremble
slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards,
covered loosely with plastic wrap, at least 4 hours or overnight.
Set broiler rack so that custards will be 2 to 3 inches from heat
and preheat broiler. Sift brown sugar evenly over custards and broil custards until sugar
is melted and caramelized about 2 minutes. (Alternatively, raw sugar may be sprinkled over
custards and caramelized with a blowtorch.) Chill custards 20 minutes. Serves 8.
Caramel Sauce
| 1-1/2 cups water |
| 2 cups sugar |
| 2 cups heavy cream |
In a saucepan bring to a boil the water and sugar and cook until
the mixture turns light brown color. While you are waiting for the sugar to caramelize
heat the cream in a deep pan. When the cream is warm and the sugar is brown pour the sugar
into the cream stirring carefully until combined.
A Great addition to ice cream and apple tarts, use your
imagination.
Apple Tart
Best when prepared with yellow delicious or cortland apples.
| 3 pounds apples, peeled and sliced |
| 3/4 cup sugar |
| 1 tablespoon flour |
| 1 teaspoon nutmeg |
| 1 pinch salt |
| 1 stick sweet butter |
| 1/4 cup currants |
Melt the butter in saucepan add sugar and nutmeg. Slice apples into
eights and cook in butter until soft. Add currants, flour and salt and place in partially
baked tart shell. Sprinkle with raw sugar. Bake at 350 degrees for until golden brown
(approximately 45 minutes).
Sweet Potato Souffle
| 2 lbs. yams or sweet potatoes |
| 1 tsp. salt |
| 1-1/2 sticks of butter |
| 1/2 cup of cream |
| 1 egg |
Peel and cook potatoes until soft. Drain potatoes and put into food
processor adding salt, butter, eggs and cream. Add salt & pepper to taste. Bake in 6
buttered ramekin or souffle dishes at 350 degrees until light brown.
Corn Fritters
A family favorite at Landis Store when fresh white Pennsylvania
sweet corn is harvested.
| 1 cup crushed corn |
| 1/4 cup bleached flour |
| 1/2 teaspoon baking powder |
| 1/2 teaspoon salt |
| 1 teaspoon sugar |
| 1 each large egg, beaten |
| 3 tablespoons whole milk |
Place dry ingredients in mixing bowl, stir in corn. Add milk and
eggs to create batter. Spoon batter to create 3 inch fritters. Fry in melted butter until
golden brown and firm in center. Can be served plain or with warm maple syrup. Note: Use
fresh corn from the cob whenever possible.
Mango Salsa
This Mango Salsa is used to enhance grilled sword fish, macadamia
encrusted grouper and grilled chicken breast.
| 2 each ripe, finely diced mangoes |
| 1/4 each fresh pineapple |
| 1/2 each red bell pepper |
| 1/2 each yellow bell pepper |
| 1 each red onion, small |
| 1 each jalapeno pepper |
| 1 each small cucumber |
| 4 tablespoons lime juice |
| 4 tablespoons orange juice |
| 1/4 cup brown sugar |
| 1/4 cup cilantro, finely chopped |
Finely dice mangos, peppers, onion, and cucumber and combine in
bowl. Mix in lime and orange juice. Add salt and pepper to taste. Note: A fresh peach can
also be added when in season.
Corncakes with Red Pepper Sauce and Chevre Cheese
Served as first course, or brunch dish
| 1 cup cut from the cob fresh corn |
| 1/2 cup flour |
| 1/2 cup cornmeal |
| 1/4 teaspoon sugar |
| 1 teaspoon baking powder |
| 1 teaspoon salt |
| 1 each large egg, beaten |
| 3 tablespoons butter, melted |
| 3/4 cup whole milk |
Mix the dry ingredients in small bowl. In a seperate bowl, mix
eggs, milk, fresh corn, and melted butter. Slowly stir dry ingredients into egg mixture
until combined. Fry the corn cakes in butter until golden brown and firm. Serve 3 cakes on
a plate, top with red pepper sauce and a slice of chevre. Garnish with finely diced red
and yellow bell peppers and if available, a fresh dill flower.
Helen's Potato Filling
Old Pennsylvania Dutch family recipe.
| 2 pounds peeled potatoes |
| 1 each peeled and chopped medium onion |
| 2 tablespoons chopped celery |
| 4 tablespoons chopped parsley |
| 2 each well beaten large eggs |
| 1/4 cup melted butter |
| 1 teaspoon salt |
| 1 dash pepper, to taste |
| 3 tablespoons butter |
| 1-1/2 cups whole milk, warmed |
Cover potatoes with water, add salt and cook until tender. Saute
chopped onions and celery in three tablespoons of butter until onions are soft, then add
parsley. Drain potatoes and place in mixing bowl. Add onion mixture, eggs, butter, milk,
salt and pepper. Whip ingredients until light and puffy. Place whipped potatoes in a
buttered crock. Bake at 350 degrees until golden brown on top.
Vegetable Lasagne
| Steamed thin slices new potatoes 1/4" thick |
| Blanched sauted spinach in oil & garlic |
| Roasted red pepper |
| Mozzerella cheese |
| Thin sliced & sauted shitake mushrooms (oil, garlic, salt,
pepper, nutmeg) |
| Thin sliced sauted zucchin |
Oil individual dishes, cover w/ foil, bake 25 min @ 350. flip onto
serving plate, serve w/ roased red pepper sauce, recipe above.
This is Marilyns creation, she varies a few of the ingredients
whenever she puts it together. Alternate layers with potato, spinach, mushroom, salt &
pepper. top with potato.
You may want to try fresh herbs as well when layering.
Locate a copy:
Gourmet MagazineŠ, October 1995 you'll find a few more of our recipes.
More Recipes we
have not tried ! Try a few and let us know.